* Exported from MasterCook *
Stir-fried Tofu Or Beef With Onions* (fngp13b)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Tofu -- extra firm*
1/4 cup Oil
1 tablespoon Pale dry sherry
2 Ginger root slices -- shredded
1/2 teaspoon Salt
1 Onion;large -- thinly sliced
Black pepper -- fresh ground
3 Garlic cloves -- minced
2 tablespoon Soy sauce
1 1/2 teaspoon Cornstarch**
1 teaspoon Sugar
3 tablespoon Stock**
*This dish originally used 1 lb. of flank steak which was cut against the grain
into thin slices and then marinated same as the tofu. Sometimes I make it with
steak or tofu or a mixture of both. In addition, I occasionally add a small bok
choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three times
what is listed. Recipe can be doubled and comes out fine. **Mix the cornstarch
with the soup stock and have ready until needed. Get tofu ready according to your
favorite methods. I usually slice it lengthwise in half- inch blocks, put paper
towels over and under it, and press with telephone book to get out excess water.
Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil
in a shallow dish. Add the tofu or steak shreds and leave to marinate for 15
minutes.
06/02/92 10:07 PM Heat 2 1/2 tablespoons of the remaining oil in a wok or
pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes
(about). Remove onions, place in a colander, and let drain. You can use the oil
left in pan if it is enough. Heat wok again. When it is very hot, add the tofu or
steak and garlic. Stir-fry the tofu or steak and garlic in the oil for until
brown. Mix in the onion and ginger and stir-fry for a minute. Stir in the
cornstarch mixture and cook, stirring for about 30 seconds or until thickened.
From “The Encyclopaedia of Chinese Cooking”.
Karen Alder Fngp13B
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